The Art of Scottish-American Cooking

by Kay Nelson

Overview

While many of the Scottish-American achievements that have contributed so much to our culture have been well documented, no book has chronicled the creative and nutritious Scottish cookery that evolved in the United States and Canada. Examples like Macintosh apples, Campbell Soup, graham crackers, and Angus beef illuminate the many culinary contributions of Scottish-Americans of which most are unaware. Part history book, part travelogue, part cookbook, The Art of Scottish-American Cooking contains over 200 recipes, including mulligatawny, cheddar cheese pie, Aberdeen Angus Whisky Steaks, salmon dip, split-pea soup, stovies, and more.

Product Details

ISBN-13:	9781589803862
Publisher:	Arcadia Publishing SC
Publication date:	03/31/2007
Pages:	304
Sales rank:	702,239
Product dimensions:	5.50(w) x 8.50(h) x (d)

About the Author

Kay Shaw Nelson is a nationally recognized writer/researcher of a variety of current and historical subjects. The author of twenty cookbooks, she is a newspaper columnist, culinary historian, member of the National Press Club, and contributor to Washington Woman and the Scottish Banner. She is also a frequent lecturer on the history of food and travel subjects. She lives in Bethesda, Maryland.